Italian Eggs Food

ITALIAN BAKED EGGS

Steps:

• Preheat the oven to 400°F. Place the baguette slices on a baking sheet; brush with the oil and top each with 2 pieces of the mozzarella. Bake until the cheese is bubbly and light golden brown, about 12 minutes.
• Meanwhile, heat a large ovenproof nonstick skillet over medium-high. Add the sausage and cook, stirring and breaking it apart with a wooden spoon, until almost cooked through 5 minutes. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Stir in the tomatoes, oregano, and salt. Bring to a simmer and cook, occasionally stirring, until slightly thickened, about 3 minutes.
• Reduce oven temperature to 375°F.
• Break the eggs into the sauce, leaving space between them. Sprinkle with pepper. Transfer to oven and bake until the whites are set and the yolks are still soft, 7 to 9 minutes. Top with oregano. Serve in bowls with mozzarella toast.

ITALIAN EGGS

Steps:

• Pour the can of tomatoes with their juice into a large skillet.
• Stir in the salt, oregano, pepper, and red pepper flakes. Bring to a simmer over medium-high heat.
• Reduce the heat to low and simmer the sauce for 5 minutes. Taste. Add more seasoning, if desired.
• Use the back of a spoon to nudge some tomatoes apart. Carefully crack an egg into the liquid where the tomatoes used to be. Make space for another egg and then crack it in. Repeat with the remaining eggs. The eggs should not be submerged but should be nestled among the tomatoes.
• Increase the heat to medium-low and cover the skillet. Cook until the whites have solidified but the yolks are still runny, 7-10 minutes. Note that with my stove and my skillet I have to turn the pan periodically so that the eggs heat evenly and cook in the same amount of time. You may need to do the same.
• When the eggs are cooked to the desired doneness, drizzle each egg with some olive oil and sprinkle with Parmesan and basil/parsley (if using).

ITALIAN CLOUD EGGS

Steps:

• Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form., In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.

ITALIAN EGG SANDWICH

Steps:

• Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
• Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

EGGS IN PURGATORY RECIPE

Steps:

• Finely chop onion and garlic.
• Heat oil in skillet and add the onion.
• Gently fry the onion until translucent and cooked through.
• Add the garlic and cook for another minute or so.
• Crush the tomatoes. Use a food processor or pour tomatoes into a bowl and crush with a potato masher or fork.
• Add tomatoes, chilli flakes and salt to the skillet.
• Gently simmer for 10 minutes until slightly reduced, stirring every now and then.
• Take the skillet off the heat and make four little indents for the eggs.
• Crack an egg into a small bowl and slip the egg into one on the indents. Repeat with the remaining eggs.
• Return skillet to a medium heat and cover with a lid.
• Cook for 6-8 minutes or until eggs are cooked to your liking.
• Serve immediately sprinkled with grated Parmesan cheese and chopped fresh basil and toasted bread on the side for dunking and scooping.

ITALIAN EGGS WITH BACON

Steps:

• Bacon:.
• Preheat the oven to 400 degrees. Line a baking pan with foil then place the 6 pieces of bacon on the foil, not touching. Cook in the oven for 15 minutes. Finely chop 3 pieces of the bacon & save the rest for later. (I use my food processor).
• Eggs:.
• Place 2 eggs in a small mixing bowl. Then add 1 tbsp milk, a small amount of salt & pepper, 1 pinch of Italian seasoning, & 1/4 tsp parmesan cheese. Whisk together then add 2 tbsp Italian cheese blend & bacon, stir.
• Heat 1/2 tbsp butter in a small frying pan. Pour the egg mixture into the pan & cook on medium heat.
• As the bottom becomes stiff, slightly lift each corner to allow the uncooked egg to pour to the bottom of the pan. Continue to do this until the eggs are just about done. With a spatula turn the egg over & cook the other side, only needs 1-2 minutes to finish.
• Use the rest of the ingredients to make a second helping. Serve Hot.

ITALIAN EGGS

Steps:

• Melt butter in frypan, cook onions until soft, then add tomatoes and cheese.
• Stir until well heated.
• Add beaten egg yolks and seasoning.
• Cook this mixture until it becomes creamy, stirring all the time.
• Serve on buttered toast, and sprinkle parsley on top.